Por 1/4 cup white wine vinegar
1/4 cup white wine
2 teaspoons minced shallots
3 tablespoons fresh chopped tarragon leaves
Salt and pepper to taste
3 large egg yolks
2 sticks unsalted butter, melted
Add vinegar, white wine, shallots, 1 tablespoon tarragon leaves, salt, and pepper to a sauce pan. Bring to a boil and simmer over medium heat for 5 minutes or until mixture reduces by half.
Pour the cooled mixture into a blender, along with the egg yolks and a pinch of salt, and blend for 30 seconds. With blender running, slowly pour the hot butter through the opening in the lid. Add the remaining tarragon leaves and blend until combined. keep at room temperature until serving.
This is a great sauce for beef or steamed potatoes.